Hello!
The rain and cold keeps coming back, despite the occasional spring warmth!
On the farms, the longer, lighter days mean plant growth is accelerating, despite the cold.
Spring cauliflowers are ready, lots of leafy greens are coming through, particularly the salad greens from the polytunnels, and the broad beans are peeping out of the ground as little seedlings, gathering strength for their triumphant return in May. The wild garlic we usually get from Ripple Farm every year is nearly ready to be gathered. And last season’s kale plants are starting to bolt and flower, ready to produce seeds.
Enjoy the last of those reliable winter roots – the celeriacs and parsnips! They were your friends through the cold winter months. Now they are finally stepping aside for the light, green upstarts of spring. Still time for one last good slathering in olive oil and salt, then roasting in the oven to appreciate their sweet, caramalised flavours.
Don’t forget to return your re-usable Vegbox bags and packaging.
When you want to take a holiday from Vegbox, please let us know a week in advance.
Tom Steele
What’s in the bag this week?
Small bag:
Leeks – Nash Nursery, Kent
Carrots – RB Organic, Norfolk
Parsnips – Langridge Organics, Devon
Spring greens – Langridge Organics, Devon
Standard bag:
Carolus potatoes – Newfields Organics, Yorkshire
Celeriac – Langridge Organics, Lincolnshire
Pak choi – Wild Country Organics, Cambridgeshire
Cauliflower – Nash Nursery, Kent
Land cress – Wild Country Organics, Cambridgeshire
Fruit supplement:
Gala apples – Mole End Farms, Kent
Family bag:
Leeks – Nash Nursery, Kent
Carrots – RB Organic, Norfolk
Jerusalem artichokes – Langridge Organics, Lincolnshire
Queensland Blue squash – Sarah Green’s, Essex
Spring greens – Langridge Organics, Devon
Mizuna salad – Forty Hall, London
Mega bag:
Carolus potatoes – Newfields Organics, Yorkshire
Celeriac – Langridge Organics, Lincolnshire
Jerusalem artichokes – Langridge Organics, Lincolnshire
Pak choi – Sarah Green’s, Essex
Cauliflower – Nash Nursery, Kent
Land cress – Wild Country Organics, Cambridgeshire
Mizuna salad – Forty Hall, London
Wash all veg and fruit before eating. Store carrots, leeks, cut squash, parsnips, salad leaves, land cress, celeriac, cauliflower, jerusalem artichokes, pak choi and spring greens in the fridge.
Protect potatoes from light to avoid sprouting.
Recipe: Provencal sautéed potatoes
2 tbsp olive oil 2 garlic cloves
400g-500g potatoes, peeled and diced 25g butter
a little saffron (optional) parsley / thyme (optional)
- Heat oil in a heavy bottomed saucepan.
- Add the unpeeled garlic and potatoes, season with salt and pepper and cook, stirring frequently for 20 minutes until golden brown.
- Mix together the butter and saffron (if using) in a bowl until smooth.
- Remove the potatoes from the pan with a fish slice and drain on kitchen paper.
- Place potatoes in a serving dish, sprinkle with chopped parsley and thyme and dot with the saffron butter.
Recipe: Tunisian style stew with spring greens
tin of flageolets or small white beans, drained 1 leek, sliced
2 garlic cloves, chopped or minced 1 tsp coriander seeds
1 tsp caraway seeds 2 tsp cumin seeds
2 tbsp olive oil 1 tsp paprika
2 tbsp minced jalapeño chilli pepper 2 tbsp tomato paste
1 bunch spring greens bunch of coriander
2 tbsp minced preserved lemon (optional)
- Toast the coriander, caraway and cumin seeds in a small frying pan until they release their aroma. Transfer to a spice mill or mortar and grind.
- Heat some oil in a casserole dish and add the leek, cook for 15 minutes.
- Add the garlic and cook for a few more minutes.
- Add the beans, ground spices, paprika, some salt, jalapeño pepper, tomato paste and 1.2 litres of water. Cover and leave to simmer for 30 minutes.
- Stem and wash the spring greens, then slice the leaves into strips. Add to the stew and simmer it for another 30 minutes.
- Stir in the coriander, simmer another five minutes, then serve with rice or grains. If using preserved lemons, place a teaspoonful on each serving.
Recipe: stir fried pak choi
Serves 2.
1-2 pak choi heads, sliced 3 tbsp sweet sherry
1 tbsp dark soy sauce 1 star anise, or pinch 5-spice powder
1 tbsp light oil ½ bulb green garlic, sliced
1 inch ginger, chopped 25g cashew nuts, chopped
- Halve the pak choi from tip to root. Heat a wok or frying pan and add the oil.
- When sizzling hot, add the green garlic, ginger and star anise.
- Stir rapidly for about 1 minute, then add the pak choi.
- Stir for 2 minutes, then add the soy sauce, sweet sherry and cashews.
- Let the liquid bubble up and steam, then take off the heat and serve sizzling hot.
